Slow Cooker Mexican Chicken Lasagna

Slow Cooker Mexican Chicken Lasagna is the perfect fusion of comfort food and bold, zesty flavors. This easy slow cooker recipe layers tender chicken, gooey cheese, and saucy goodness for a dish that’s sure to be a hit with the whole family. Unlike traditional lasagna, this version swaps out noodles for soft tortillas, making it a fun and flavorful twist on a classic favorite. Plus, since it’s made in the slow cooker, there’s minimal effort required—just layer the ingredients, set it, and let the magic happen.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 8 hours 45 minutes

Total Time: 8 hours 50 minutes

Servings: 8 Servings

Calories: 419 kcal per serving

Ingredients

1 ½ pounds - Boneless Skinless Chicken Breasts
28 ounces - Red Enchilada Sauce
½ tsp - Garlic Powder
½ tsp - Cumin
10 - Corn Tortillas
2 cups - Cheddar Cheese
4 ounces - Sliced Black Olives
Sour Cream
Fresh Cilantro

Instructions

Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.
Cook on high for 4 hours or low for 6-8 hours.
Shred the chicken in the slow cooker insert.
Cut the corn tortillas into strips and add them to chicken and sauce mixture.
Stir until well coated.
Add ½ cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.
Using the back of a spoon flatten the mixture.
Top with remaining cheese and the rest of the olives.
Cook on low for an additional 45 minutes.
Top with sour cream and chopped fresh cilantro before serving.

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